the christmas tree is up. holiday season has started.
two years ago, i made gingerbread cookies with an old student. we made a bobby flay recipe i found online. long story short, they were a bobby flay fail. they tasted like chalk, looked like dog biscuits, and were hard as a rock. we followed the directions only to find out that the recipe on the website didn’t have molasses, like other gingerbread recipes we had seen. we assumed this is what did us in.
since then, i have been hesitant to do gingerbread anything with assumptions that it’ll give me flashbacks to the horrible bobby flay fail incident. mind you, this is still how we refer to that baking adventure. there are pictures somewhere. i’ll save it for a future post.
needless to say, it took me forever to find a good gingerbread recipe. thank goodness gourmet came through and supplied me with the best gingerbread recipe ever.
this gingerbread loaf is great as is. enjoy it with a warm mug of coffee. if you’re like me, you’ll make french toast with it one morning. i made the loaf with intentions of turning into trifle. the warmth and spicyness of the gingerbread with the pillowy honey whipped cream would be the perfect treat after decorating the christmas tree.
yield one gingerbread loaf
trifle yield: 4-6 (my trifle bowl is 6” wide x 3.5” height)
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 stick unsalted butter
3/4 cup light brown sugar
1/2 cup unsulphured molasses (not robust or blackstrap)
3/4 cup soy milk
1/2 cup hot water
1 1/4 cup heavy cream
2 tablespoons honey
1/8 cup confectioners sugar
a handful of cinnamon chips
1/4 bar of milk chocolate
for loaf, preheat oven to 350. butter or oil spray loaf pan. combine flour, ginger, baking soda, cinnamon, nutmeg, and salt in separate bowl. in bowl of mixer with paddle attachment, blend butter and brown sugar until combined. add egg and mix well. add molasses and milk. if necessary, scrape down the sides of your bowl with a spatula. slowly add flour mixture until mixed. add hot water. mixture may look lumpy and thin–that is a good thing!
pour batter in loaf pan. bake for 40-45 minutes or until a toothpick comes out clean. cool completely.
for trifle, make the honey whipped cream by whisking together heavy cream, confectioners sugar and honey until peaks form. refrigerate until you need it.
to assemble trifle, slice about 3/4 of the gingerbread loaf into cubes. place gingerbread cubes on the bottom of trifle bowl. if you don’t have a trifle bowl, a large glass bowl would work too. add a layer of whipped cream. using a microplane, grate chocolate and cinnamon chips over whipped cream. cinnamon chips can be challenging to microplane at first, but it gets easier. repeat process with gingerbread cubes, whipped cream, and chocolate/cinnamon shavings. your top layer should be whipped cream. finish it off with chocolate/cinnamon.
refrigerate for 1 hour before devouring.